Pheasant stuffed with Leeks, Mushrooms and Herbes
with truffles under the skin
3 medium pheasants
1 lb mushrooms, chopped
1 leek, chopped
3 oz truffles and the oil
1 tbsp butter
1 lb thick-cut bacon, chopped
saving nine slices to cover
the birds
1 tbsp Herbes du Provence
salt and pepper
granny smith apple, cored,
peeled and cubed
2 tbsp flour
1 1/4 c stock or wine/water mix
Take a quarter of the amount of leek and mushrooms and set aside. Mix the rest together in a bowl for stuffing the pheasants.
Clean the birds out and pat dry. Stuff the birds with the leek, mushrooms, herbs and apple pieces. Truss and place into roasting pan. Gently separate the skin from the flesh with your fingers and insert some soft butter and a bit of truffles. Spread the butter out and smooth the skin out.
Cover with foil and cook at 400 degrees for 20 minutes. Cover the birds with the bacon slices. Lower heat to 375 and roast for about 1 hour. Test for doneness with a thermometer or checking if the juices run clear. About a half an hour before done remove bacon slices and let breasts brown for crispy skin or leave bacon on, if that is what you prefer. I think you can guess which way I like to do it. :)
Add bacon to a hot cast iron fry pan or other suitable pan you have. Cook until browned then add the reserved leeks and mushrooms. Once cooked, add 2 tbsp flour and cook for 2 minutes. Add 1 1/4 cups of stock or wine/water mix to pan. Stir well until thickened. Strain.
(After straining the gravy, keep the goodies to add to the water when making the pheasant stock.)
Remove the string from the pheasants. Use shears or large sharp carving knife to halve the birds--one half per person. Scoop out the stuffing and serve alongside.
Keep all the bones to make a lovely pheasant soup.
